伏牛山区六妹羊肚菌挥发性呈香物质分析  

Volatile Aroma Components of Morchella sextelata(Mel-6)in Funiu Mountain Area

作　　者：刘娜娜[1] 程晓 潘珍珍 杨晓冰 李秀红[2] LIU Nana;CHENG Xiao;PAN Zhenzhen;YANG Xiaobing;LI Xiuhong(Sanmenxia Polytechnic,Sanmenxia 472000,Henan,China;College of Forestry,Northwest A&F University,Yangling 712100,Shaanxi,China;College of Applied Engineering,Henan University of Science and Technology,Sanmenxia 472000,Henan,China)

机构地区：[1]三门峡职业技术学院,河南三门峡472000 [2]西北农林科技大学林学院,陕西杨凌712100 [3]河南科技大学应用工程学院,河南三门峡472000

出　　处：《食品研究与开发》2023年第15期161-167,共7页Food Research and Development

基　　金：三门峡职业技术学院2021年度专项基金项目(SZYGCCRC-2021-005)。

摘　　要：该试验以产自秦岭北麓河南三门峡伏牛山地区的六妹羊肚菌品种为试验材料,通过不同前处理结合顶空固相微萃取(headspace solid-phase microextraction,HS-SPME),对羊肚菌的挥发物成分进行收集,再使用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对收集到的羊肚菌挥发性物质进行分析。试验共鉴定出62种挥发性物质,包括醛类、醇类、酯类、酮类等物质。经相对气味活度值(relative odor activity value,ROAV)评价,该研究中的羊肚菌的关键风味化合物有14种,贡献最大的是癸醛,具有甜橙和橘子香气,其次是反-2-壬烯醛、香叶基丙酮、正己醇3种具有修饰作用的风味化合物。Different pretreatments combined with headspace-solid phase microextraction(HS-SPME)were employed to collect the volatile components of Morchella sextelata(Mel-6)produced in the Funiu mountain area of Sanmenxia city,Henan province in the northern Qinling Mountains.Gas chromatography-mass spectrometry(GC-MS)was then employed to analyze the volatile components.A total of 62 volatile components were identified,including aldehydes,alcohols,esters,and ketones.On the basis of relative odor activity value(ROAV),14 key flavor compounds were identified,among which decanal(with sweet orange aroma)showed the largest contribution,followed by(E)-non-2-enal,geranylacetone,n-hexanol,etc.Three flavor compounds demonstrated modification effects.

关 键 词：羊肚菌 挥发性物质 相对气味活度值 呈香物质 癸醛 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]